First, finely mix flour, cocoa, powdered sugar, baking powder and 1 pinch of SALDORO Salt.
Then add butter and egg and work into a smooth dough with the dough hooks of the hand mixer. Finally, take your hands for processing and form the dough into a ball, press it flat and wrap it airtight in cling film. Refrigerate for about 3 hours.
Then roll out the dough on a lightly floured work surface 4-5 mm thin. Cut out the stars, you can also choose any other shape of cookie. If the dough gets too warm in the meantime, refrigerate for 15 minutes and process into more cookies. Bake one after the other in a preheated oven at 180°C (fan oven 160°C) for about 10 minutes each and let cool down.
In the meantime, melt sugar with 2 tbsp. water in a wide pot and let it caramelize until golden brown Pour in the cream, bring to the boil and boil over medium heat for 1 minute until the caramel is completely melted. Optionally pour into a bowl and stir in 2-3 pinches of SALDORO Salt Salt. Let cool completely at room temperature.
Pour the caramel mixture in the middle of half of the stars and place the 2nd half on top.
For decoration, melt dark chocolate in a water bath. Then use a spoon to spread the chocolate over the cookies in stripes. Same for the rest of the caramel. Lastly, sprinkle SALDORO salt on top, medium coarse. Allow to dry completely.